Best 6 Grandmas Butternut Pound Cake Recipes
Indulge in the delectable Grandma's Butternut Pound Cake, a classic dessert with a moist, tender crumb and a rich, buttery flavor. This beloved recipe combines the goodness of butternut squash, warm spices, and a hint of citrus for a unique and unforgettable treat. Experience the perfect balance of sweetness and spice in every bite, complemented by a velvety cream cheese frosting. Alongside the classic pound cake, discover variations that cater to different dietary preferences and add exciting twists to the traditional recipe. Experiment with a gluten-free version for those with dietary restrictions, or tantalize your taste buds with a maple-glazed pound cake that adds a touch of sweetness and sophistication. For a healthier option, try the butternut squash muffins, perfect for a quick and nutritious breakfast or snack. Let your taste buds embark on a culinary journey with Grandma's Butternut Pound Cake and its delightful variations.
Here are our top 6 tried and tested recipes!
GRANDMA'S TRADITIONAL POUND CAKE
Grandma's Traditional Pound Cake is a special recipe that uses butter, margarine and Crisco for a perfectly moist and dense texture. Amateurs and professional bakers alike will fall for this easy recipe. Serve it up for dessert or breakfast, it will be a favorite for all.
Provided by Megan
Time 1h25m
Number Of Ingredients 9
Steps:
- Start with a cold oven. Do not preheat!
- Cream together butter, margarine, shortening and sugar in a large mixing bowl until creamy.
- Add eggs, one at a time, beating well after each.
- Mix together flour and baking powder; add to batter alternately with milk and vanilla.
- Pour into a well greased and floured Bundt pan. Be sure to grease all the way to the top of the pan and in center to ensure it doesn't stick coming out of the pan.
- Put into a cold oven and set at 325 degrees F.
- Bake for 1 hour and 15 minutes. Check for doneness; bake up to 15 additional minutes if needed.
- Cool in pan for 15 minutes before inverting pan.
Nutrition Facts : Calories 559 kcal, Carbohydrate 75 g, Protein 6 g, Fat 27 g, SaturatedFat 10 g, Cholesterol 91 mg, Sodium 162 mg, Fiber 1 g, Sugar 51 g, ServingSize 1 serving
GRANDMOTHER'S POUND CAKE II
This recipe is over 100 years old and is the original kind of pound cake: it contains 1 pound each of butter, sugar, eggs and flour and contains no salt, baking powder or flavoring (but flavoring such as vanilla extract or almond extract can be added if desired!)
Provided by WHOLEGRAINWOMAN
Categories Desserts Cakes Pound Cake Recipes
Time 1h40m
Yield 30
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans, then line with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour alternately with the milk, mixing just until incorporated.
- Pour batter evenly into prepared loaf pans. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cakes comes out clean. After removing them from the oven, immediately loosen cake edges with a knife. Allow to cool in pans for 10 minutes, then remove from the pans. Strip off the parchment paper and cool completely on wire racks.
Nutrition Facts : Calories 263.6 calories, Carbohydrate 33.1 g, Cholesterol 70.2 mg, Fat 13.5 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 8.2 g, Sodium 103.7 mg, Sugar 20.4 g
GRANDMA'S POUND CAKE
The PHILADELPHIA Cream Cheese adds flavor and texture to this old fashioned dessert!
Provided by My Food and Family
Categories Baking Ingredients
Time 1h15m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Mix flour and baking powder; set aside. Beat cream cheese, butter, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, beating after each until blended. Gradually beat in flour mixture on low speed until blended.
- Pour into 12-cup fluted tube or 10-inch tube pan sprayed with cooking spray.
- Bake 1 hour or until toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
Nutrition Facts : Calories 440, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 160 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
BUTTERNUT POUND CAKE
I love this cake. Makes your whole house smell wonderful. If you can't find butternut flavoring, you can also use vanilla-butternut or a combination of vanilla, butter and any nut flavoring of your choice. It is important that you bake this cake in a cold oven - do not preheat!
Provided by SSAN515194
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 2h
Yield 14
Number Of Ingredients 9
Steps:
- Grease and flour a 10 inch tube pan. Mix together the flour and salt. Set aside.
- Combine the evaporated milk and whole milk; Set aside. In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the butternut flavoring. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
- Pour batter into prepared pan. Bake at 325 degrees F (165 degrees C) for 1 hour and 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 460.6 calories, Carbohydrate 57.9 g, Cholesterol 104.8 mg, Fat 23.5 g, Fiber 0.7 g, Protein 6 g, SaturatedFat 11.3 g, Sodium 215.3 mg, Sugar 37.5 g
GRANDMOTHER'S POUND CAKE
The recipe is from Fannie Farmer Cookbook (1972 edition). It is a buttery dense cake. I have been making it for years. My family loves this cake. My daughter is especially fond of the ends. I have made it to serve plain or as an ice cream cake topped with a frozen fruit mixture. You must use an electric mixer to get the batter light and fluffy.
Provided by Chef Hot Pans
Categories Dessert
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Set oven at 300 degrees.
- Butter and flour 1 large or 2 small loaf pans.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time.
- When creamy fold in the flour and salt.
- Spoon in pan/pans.
- Bake for 1 1/2 hours.
VANILLA BUTTERNUT POUND CAKE
Make and share this Vanilla Butternut Pound Cake recipe from Food.com.
Provided by Bev I Am
Categories Dessert
Time 2h5m
Yield 1 pound cake
Number Of Ingredients 8
Steps:
- DO NOT PREHEAT OVEN, must start in COLD oven.
- Cream shortening, butter, sugar and salt.
- Add eggs, one at a time.
- Add flour and milk alternating small amounts of each.
- Fold in flavoring by hand.
- Bake in greased tube pan for 1 hour and 45 minutes at 325*.
- DO NOT open oven door while baking.
- Remove from pan immediately.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the taste of your cake.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the cake, making it light and airy.
- Add the eggs one at a time, beating well after each addition. This will help to prevent the cake from curdling.
- Sift the flour and baking powder together before adding it to the batter. This will help to ensure that the cake is light and fluffy.
- Do not overmix the batter. Overmixing can make the cake tough.
- Bake the cake in a preheated oven. This will help to ensure that the cake is evenly cooked.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
Conclusion:
Grandma's Butternut Pound Cake is a classic recipe that is sure to please everyone. It is a moist, flavorful cake that is perfect for any occasion. With a few simple tips, you can easily make this cake at home. So next time you are looking for a delicious dessert, give Grandma's Butternut Pound Cake a try.
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